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Grilled Venison Bulgogi

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Grilled Venison Bulgogi

One of the things I love most about Korean food is how similar it is to American southern food. The flavors are definitely different, but the soul of the food is the same. It’s comfort food in every sense of the phrase: Food that has been fine-tuned by generations of tradition and adaptation that...
How to Make Chili Powder

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How to Make Chili Powder

Late summer is a busy time for anyone who gardens, hunts, or both. As the days get shorter, the preparation for the upcoming hunting season takes on more urgency, and my mind wanders from lures to broadheads to ceviche to chili. At the same time, the garden is in full production mode and I’m...
Duck and Avocado Tartare

Recipes

Duck and Avocado Tartare

When it's too hot to even think about turning on the grill or range, I make tartare. If you’re not familiar, tartare is uncooked meat, chopped fine, mixed with aromatics, and served chilled. It’s basically meat pico de gallo, and it's amazing. As with all uncooked meat preparations, the key is...
How to Pan Roast Fish

Cooking Techniques

How to Pan Roast Fish

If you want a golden-brown crust on a thick fillet of fish, pan roasting is the best way to achieve it. Pan roasting fish is a simple technique. As the name implies, it combines two cooking methods: pan searing and oven roasting. By combining these two techniques you can create an evenly cooked...
Pan-Roasted Fish with Fried Capers

Recipes

Pan-Roasted Fish with Fried Capers

Pan roasting fish creates a fillet with crispy skin and a moist interior. Paired with lemon, wine, and fried capers, this dish is perfectly balanced between acid, fat, salt, and some umami punch. I use skin on striped bass for this recipe, but almost any thick fish fillet will work, skin on or off...
Venison Red Snapper Hot Dogs

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Venison Red Snapper Hot Dogs

Red snapper hotdogs: No, they’re not made with red snapper, the fish. The snapper part comes from using natural casings on these sausages, which gives the links their distinct snappiness. Red? Because they contain food coloring. Why? Because this is America. Nothing says U.S.A. like taking a...
Korean Barbecue Turkey Wings

Recipes

Korean Barbecue Turkey Wings

Turkey wings aren’t all that similar to chicken wings. For starters, turkey wings are much tougher and require a bit more work to make edible. That doesn’t mean they aren’t worth the effort, though—they’re incredibly meaty and can make a meal all by themselves. To get started, pluck all the fingers...
Turkey Hot and Sour Soup

Recipes

Turkey Hot and Sour Soup

After a long, chilly morning hunt, nothing beats a bowl of hot soup—especially one that’s spicy, tangy, and filling. This version of the Chinese delivery classic makes use of one of the toughest wild game cuts out there—turkey legs. The legs provide both the base for the broth and a richly flavored...
Turkey Katsu

Recipes

Turkey Katsu

I can't think of a better first meal after a successful turkey hunt than fried breast. This katsu recipe is based on a Japanese fried cutlet dish with a light, crunchy crust. I hammer the meat thin to tenderize it while also cutting down on the cook time. Less time in the fryer keeps the turkey...
How to Make the Best Turkey Brine

Cooking Techniques

How to Make the Best Turkey Brine

There are as many turkey brine recipes as there are ways to shock gobble a tom. The key to the technique is understanding how a brine works and a few things to avoid. Brining is simply infusing a protein with salt, which seasons the meat internally, helps it to retain moisture, and firms up the...